Recipes|Featured Main
Thai Green Curry Fish
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT30M20 Minutes
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Yield:4 Servings
Ingredients
- Vegetable oil
- 4 shallots, thinly sliced
- 1 tablespoon Thai green curry paste
- 1 (3-inch) piece lemongrass, very thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 2 cups low-sodium chicken broth
- ½ cup coconut milk
- Salt and freshly ground black pepper
- 4 (6 ounces) pieces halibut or cod fillet, skin removed
- 3 cups (packed) baby spinach
- ½ cup coarsely chopped fresh cilantro
- Juice of 1 lime
- 2 green onions, thinly sliced
- 4 cups cooked jasmine rice
- Vegetable oil
- 4 shallots, thinly sliced
- 12.78g Thai green curry paste
- 1 (3-inch) piece lemongrass, very thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 473.18ml low-sodium chicken broth
- 118.29ml coconut milk
- Salt and freshly ground black pepper
- 4 (170.1g) pieces halibut or cod fillet, skin removed
- 709.76ml (packed) baby spinach
- 118.29ml coarsely chopped fresh cilantro
- Juice of 1 lime
- 2 green onions, thinly sliced
- 946.35ml cooked jasmine rice
Sour, salty, spicy and sweet? You’ll get a bit of everything in this dish – bright, fresh flavors jump out to create a unique eating experience.
Preparation
STEP 1
Heat a large sauté pan over medium-high heat. Lightly coat bottom of pan with oil. Add shallots and sauté, stirring frequently, until it starts to brown.
STEP 2
Add curry paste and stir constantly for about 30 seconds, or until it becomes fragrant. Add lemongrass and red bell pepper and stir for 30 seconds longer. Add broth and coconut milk and season with salt and pepper to taste, and continue to simmer gently for 5 minutes.
STEP 3
Add fish to pan, spoon sauce over to coat. Cover pan and simmer for about 7 minutes.
STEP 4
Add spinach and stir gently to combine. Simmer for 3-5 minutes longer, or until fish is cooked through and spinach is wilted.
STEP 5
Stir in cilantro and lime juice. Serve over rice and garnish with green onions.